Macaroni and cheese.

So basic and simple...noodles and cheese. Not complicated is it? But boy, oh boy, it is the good stuff, don't you think?

I wouldn't call myself a connoisseur or anything but I am comfortable saying I know a good macaroni and cheese when I eat one and let me tell you, I cannot make it any other way now. You might have other mac and cheese recipes. They might even be good mac and cheese recipes. Maybe even really good ones. But you ought to try this one. Just because, umm, it is delicious!

I do have a cheat shortcut that makes this even easier to make and I think a little bit cheaper. Instead of buying various blocks of cheese I came across this nifty little cheese blend that is supposedly for salads. Since it has the three main cheeses my people like this was a no brainer for me. Besides being cheaper it also saves me some time because I am not having to grate the cheese. Total win.

What you'll need:
1/4 cup butter
1/4 cup all purpose flour
1 cup of milk
2 cups heavy whipping cream
2 cups shredded cheese of choice
1 tsp kosher salt
1 tsp black pepper
1 tsp dry mustard
1 box ridged jumbo elbow noodles, cooked

What you'll do:
Cook pasta according to directions and set aside.
In a large pot melt butter.
Whisk in flour and cook for one minute.
Reduce heat and add all the other ingredients but the cheese.
Continue to stir until it starts bubble.
Reduce heat to low and add in cheese.
Stir until the cheese is completely melted.
Add the noodles and stir until everything is nicely incorporated.

Enjoy!